Easy Pickled Carrots


Yield: approximately 3 cups
time: 30 minutes, 12 hours to pickle

Bright, tangy, and bold; for when your everyday carrots are just too boring.


1-lb. carrots, peeled and sliced, shredded, or julienned
1 cup filtered water
1/2 cup red wine vinegar
2 Tbsp apple cider vinegar
1-2 Tbsp cane sugar
1-1/2 tsp pink Himalayan salt
1 tsp. mustard seeds (optional)



To prepare the brine add all ingredients excluding carrots to small pot over medium heat until simmering, stirring frequently. Allow sugar and salt to dissolve. Remove from heat and allow to cool slightly.


Add prepared carrots to a clean, heat-safe jar. Strain brine with a fine mesh sieve and pour liquid over carrots until covered. Cover with a towel and set on the counter overnight. Seal with a lid and move to refrigerator for storage. Flavor will improve overtime.